KR20110027161A - Manufacture method of health-functional glutinous rice biscuit of athermal-treatment - Google Patents

Abstract

PURPOSE: A producing method of health functional glutinous rice snack using dextrinized glutinous rice flour and citrus tangerina juice is provided to secure nutrients inside citrus tangerina, by removing a heating process. CONSTITUTION: A producing method of health functional glutinous rice snack comprises the following steps: dextrinizing glutinous rice flour at 150~170deg C for 1~7hours; mixing the dextrinized glutinous rice flour with citrus tangerina juice to make dough; freeze-drying the dough at the pressure lower than 10mTorr; and vacuum packing the mixture for 24~72hours.

Description

Manufacture method of health functional glutinous rice biscuit of athermal-treatment

In the present invention, the flour, rice flour (non-glutinous or glutinous rice), which are structured in a snack, is dextrinized to form a roasted color, and when the dough is added to citrus liquid, it is crispy and soft as if it was lyophilized by lyophilization. Had. In addition, it has pioneered a new method as a health functional snack by utilizing the citrus flavor and heat-sensitive functional ingredient.

The present invention has proposed a method of producing a confectionery by a new method by incorporating the following techniques compared to the method of making a confectionery by applying a conventional heat. Lyophilization refers to a method of freezing and drying a solution containing water or a large amount of water to sublimate ice to remove moisture to obtain dried products. When drying juices, etc., such as beef, shrimp, vegetables, etc., or drying dried products such as soup raw materials and juices in this way, the aroma, taste, etc. remain, The instant food of the state close to the natural product excellent in water solubility can be obtained. In this case, it is dried at about 0 to -10 캜.

Dextrinization is a phenomenon in which starch is hydrolyzed by enzymes or acids, or when it is heated to 160 to 170 ° C without adding water to starch, resulting in decomposition of starch through soluble starch and various dextrins. have.

 Citrus fruits, along with persimmons, are subtropical evergreen fruits belonging to the sub-fruit family and are native to Southeast Asia. Citrus origins range from India, Myanmar, Malay Peninsula, Indochina, China, Korea, and Japan, especially in the eastern Himalayas, Assam, and upstream of the Yangtze River in China. have. In Korea, cultivation areas (Jeju and Namhae) are extremely limited in terms of climate, and the method of cultivation differs from ordinary deciduous fruits. The tangerine is protected by a thick surgical skin, the pulp is divided into several rooms inside, and the surgical blood has a breast containing essential oils. The edible part varies considerably depending on the type, with 76% of the citrus and 71% of the navel. Tangerine refers to citrus, citrus, fortunella and poncirus, which are included in citrus fruits. There are many branches and varieties. The main varieties that can be cultivated in Korea are as follows.

1) Wenzhou Citrus: Representative varieties of tangerine, there are about 10 varieties, including early and middle, and late spring. The outer shell of the fruit is yellow or orange yellow, the middle shell is white cotton, and the inner skin is several kidney-shaped pouches arranged radially like garlic side.

2) Summer mandarin orange (half tangerine): It is the next important tangerine after Wenzhou tangerine. Fruits are large, oblate, thickly shelled and rugged. The rind is called harpy.

3) Washing navel orange: A variant of tangerine whose fruit is spherical to elliptical and its color is dark orange. The taste is moderate in taste, the meat is supple and juicy, and the fragrance is strong.

4) Lemon: The most representative ones are eureka and lisbon.

5) Abandonment: Ningbo Abandonment is typical. Fruits are round, and the weight is about 10 ~ 15g, and they can be eaten as they are and have high aroma.

The major components of each component are fructose, sucrose, and glucose. The main components are 8-12%. Organic acids contain 1-2% citric acid and small amounts of malic acid and succinic acid. Acid and sugar content varies depending on maturity, so immature fruits contain more acid and less sugar, but when mature, less acid and more sugar. Surgical skin has a lot of pectin, which is used to make marmalade. Vitamins contain reduced vitamin C 20-50mg%, average 30mg%, but it varies depending on the type, it is high in lemons, navels, moderate in warm and summer summers, and less in kumquat. In addition, it contains vitamins A and B. Especially vitamin P is 2,030mg% in the skin. The bitter taste of citrus is due to hesperidin and naringin, and hesperidin shows the effect of vitamin P, but it can cause cloudiness in canning. It is classified as fruit in the classification of raw materials of food industry, and it is also used as a flavourant for liqueur.

Looking at the efficacy, the effect,

It is effective in promoting digestion and diuretic effect, which improves digestion, calms nausea and quenches thirst. The flank eliminates painful symptoms, is effective for mastitis and pulmonary tuberculosis, and calms sea water. Tangerine red (the yellow part of the shell) is a seawater caused by a cold, the stomach is stuffy, chest is stuffy, and the flatulence symptom is reduced. And tangerine nucleus (seed) is used for testicles, mastitis, and is effective for back pain. Peeling (ripe tangerine peel) relieves pain in the thorax and gastrointestinal tract, is also used for hepatitis and gastritis, and is applied to mastitis and breast cancer.

Seeds and rinds are used to treat anorexia, colds and coughs.

Baking or frying, a technique for making original confections, gives a crispy texture and a savory taste, but can lead to the destruction of heat-sensitive nutrients from heat treatment.

Sweets and snacks are usually heated to a high temperature of 150-190 ° C, so they can be destroyed or even turned into harmful substances if they contain heat-sensitive functional ingredients, so they can be added separately after frying or baking. Thus, the invention was devised to naturally fuse vulnerable functional ingredients (without appearing in the form of syrup or cream) and tried to induce intake naturally. And finally, because no heat was applied, it made them feel the natural flavor of citrus fruits.

The glutinous rice was dried and stabilized for 1-7 hours at 150 ~ 170 ℃ to give it a roasted texture.To give a crispy texture, the mixed glutinous rice and citrus liquid were kneaded and molded for 24 ~ 72 hours. Vacuum freeze drying.

Finally, it has a baked texture and crispy texture without heating, and the nutrients that are weak in citrus heat can be used without heating. In addition, because the glutinous rice is based on the above process, compared to other freeze-dried products, it does not absorb moisture well, and it is a product that can be eaten for a long time after opening.

The glutinous rice powder is purified by dextrinization at 150-170 ° C. for 1 to 7 hours in a hot air dryer to obtain a purified brown glutinous rice powder. Then, the mixture is kneaded with non-concentrated sterilized (or sterile filtered) citrus, and then molded into a shape and size suitable for rapid freezing at -40 ~ -80 ℃ in a deep freezer. The product dried in a freeze dryer for less than 10 mtorr for 72 hours is placed in a suitable container and sealed by vacuum packaging.

Figure 1. It is a simple manufacturing process drawing of this invention.

Claims (2)

Stabilizing the glutinous rice flour, Mixing kneaded glutinous rice flour and citrus liquid to knead, A method for preparing a vacuum packaging by mixing the dough and freeze-dried below 10mTorr. The method according to claim 1, wherein the temperature of the purification is 150 ~ 170 ℃, the time is 1 ~ 7 hours, the citrus liquid is 10 ~ 20 Brix, the pressure during freeze-drying is less than 10mTorr, 24 to 72 hours.

Images